These Chicken and Mushroom Vol-au-Vents combine crisp puff pastry with a creamy filling of chicken, mushrooms, white wine, crème fraîche and fresh tarragon. They look impressive on the plate but are surprisingly easy to make using ready-made puff pastry.
When I was in primary school, I went to a sleepover at a friend’s house and her mum served chicken vol-au-vents for dinner. They were made with the store-bought pastry cases you used to find in the freezer section, but at the time I thought they were the fanciest thing I’d ever eaten.
My family didn’t cook with cream very often, so the rich filling tucked inside crisp pastry felt completely different to the dinners I was used to. I still remember sitting at the kitchen table thinking it was something you’d be served in a restaurant.
This recipe is a little more grown up than those childhood vol-au-vents. The filling is packed with chunks of chicken, mushrooms, shallots, white wine and fresh tarragon, all brought together with cream and crème fraîche. If you enjoy the classic combination of chicken, mushrooms and cream, my Chicken Forestière is another recipe worth trying.
Served these vol-au-vents with a simple leaf salad on the side, it makes a beautiful lunch, brunch or light supper.
Watch How to Make It
If you want to see it come together, I’ve filmed the full process here:
Why You’ll Love This Recipe
- Crisp, buttery puff pastry with a creamy chicken and mushroom filling.
- Perfect for lunch, brunch or casual entertaining.
- Looks elegant without requiring complicated techniques.
- The filling can be made ahead of time.
- Uses ready-made puff pastry for convenience.
- Fresh tarragon gives the filling a classic French flavour.
Ingredients Explained
Chicken Thigh
Chicken thigh stays juicy and tender and has far more flavour than chicken breast in this style of recipe.
Swiss Brown Mushrooms
Swiss brown mushrooms add an earthy depth and enough texture that you can clearly see the mushrooms in the finished filling.
Shallots
Thinly sliced shallots soften into the sauce while still adding sweetness and texture.
White Wine
A splash of white wine balances the richness of the cream and adds depth to the filling.
Crème Fraîche
Crème fraîche adds a subtle tang that keeps the filling from feeling too rich.
Fresh Tarragon
Tarragon is what gives this recipe its distinctly French character. Its delicate aniseed flavour pairs beautifully with chicken and cream.
Butter Puff Pastry
All-butter puff pastry produces the best flavour and the deepest golden colour.
Pro Tips
- Keep the puff pastry cold while working with it for the best rise.
- Cook the mushrooms until their moisture has evaporated before adding the chicken.
- Fill the pastry cases just before serving so they stay crisp.
- Don’t skip the tarragon—it gives the filling much of its character.
- Bake the pastry until deeply golden brown rather than pale gold.
Make Ahead
The filling can be prepared up to one day in advance and stored in the refrigerator. Reheat gently before filling the pastry cases.
The pastry cases can also be baked earlier in the day and refreshed in a hot oven for a few minutes before serving.
Storage
Store leftover filling in an airtight container in the refrigerator for up to 3 days.
Once assembled, the vol-au-vents are best eaten immediately as the pastry will soften over time.
Serving Suggestions
Serve these Chicken and Mushroom Vol-au-Vents with a lightly dressed leaf salad and a glass of chilled white wine for a relaxed French-inspired lunch.
For a larger meal, add roasted potatoes or a simple Green Bean, Goats Cheese and Walnut Salad.
Frequently Asked Questions
Can I use chicken breast instead of chicken thigh?
Yes, although chicken thigh produces a juicier and more flavourful filling.
Can I make the filling ahead of time?
Absolutely. The filling reheats very well and can be made the day before.
Can I freeze the filling?
Yes. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
What can I serve with Chicken and Mushroom Vol-au-Vents?
A lightly dressed leaf salad is a classic accompaniment. They are also lovely some steamed seasonal vegetables.
Can I use store-bought vol-au-vent cases?
Yes. If you can find them, simply prepare the filling and spoon it into the baked cases.
Final Thoughts
These Chicken and Mushroom Vol-au-Vents prove that a few simple ingredients can create something that feels special. Between the crisp pastry, creamy filling and fresh tarragon, they’re the kind of dish that looks far more complicated than it really is.
Every time I make them, I’m reminded of that childhood sleepover and my first introduction to vol-au-vents. Thankfully, they’re just as delicious now as I remember.
If you make these Chicken and Mushroom Vol-au-Vents, I’d love to hear how they turned out. Leave a comment below and don’t forget to rate the recipe.
Chicken and Mushroom Vol-au-Vents
Equipment
- large frying pan
- Baking tray
- baking paper
- 12 cm round cutter or bowl
- 6 cm round cutter or bowl
Ingredients
Puff Pastry Cases
- 2 sheets puff pastry thawed but still cold
- 1 egg beaten
Chicken and Mushroom Filling
- 500 g chicken thigh fillets cut into approximately 3 cm pieces
- 300 g Swiss brown mushrooms roughly chopped
- 2 shallots thinly sliced
- 2 garlic cloves crushed
- 2 tbsp butter
- 125 ml dry white wine
- 125 ml thickened cream
- 2 tsp Dijon mustard
- 2 tbsp crème fraîche
- 2 tbsp fresh tarragon finely chopped (or more to taste)
- salt and freshly ground black pepper to taste
Instructions
Make the Pastry Cases
- Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
- Using a 12 cm round cutter, cut 8 circles from the puff pastry.
- Place 4 circles onto the prepared tray to form the bases.
- Lightly dock the centre of each base with a fork, leaving a 1.5 cm border around the edge.
- Using a 6 cm round cutter, cut the centres from the remaining 4 pastry circles to create rings. Reserve the small centre circles for the lids.
- Brush the border of each pastry base lightly with beaten egg.
- Place a pastry ring on top of each base and gently press to secure.
- Brush the tops of the pastry rings with egg wash.
- Place the pastry lids on the tray and brush with egg wash.
- Bake for 18–22 minutes or until deeply golden brown and crisp.
Make the Filling
- While the pastry is baking, melt the butter in a large frying pan over medium-high heat.
- Add the mushrooms and cook for 6–8 minutes until their moisture has evaporated and they begin to brown.
- Add the sliced shallots and cook for 2–3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Transfer the mushroom mixture to a bowl and set aside.
- Add the chicken thigh pieces to the same pan and cook for 4–5 minutes until lightly golden on the outside.
- Return the mushroom mixture to the pan.
- Pour in the 125 ml white wine and simmer until almost completely reduced.
- Add the 125 ml thickened cream and simmer gently for 2–3 minutes until the sauce lightly coats the chicken and mushrooms.
- Stir through the Dijon mustard.
- Remove from the heat and stir through the 2 tbsp crème fraîche and 2 tbsp tarragon.
- Season with salt and freshly ground black pepper to taste.
Assemble
- Remove the pastry cases from the oven. If the centres have puffed up, gently press them down while still warm.
- Spoon the hot filling into the pastry cases.
- Place a pastry lid on top or lean it against the side of the vol-au-vent.
- Serve immediately.
Notes
- The filling should be thick and creamy, not runny.
- Fill the pastry just before serving to keep it crisp.
- Fresh tarragon gives the best flavour.
- The filling can be made up to a day ahead and gently reheated before assembling if desired.
- Serve with a lightly dressed green salad for a French-inspired lunch.
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